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A finished vegan pumpkin spice latte topped with vegan whipped cream. On the top left corner, theres part of another glass with the same drink. Bottom right has a gray napkin. Bottom left has a small bowl of cinnamon.
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5 from 58 votes

Pumpkin Spice Latte [Hot or Iced]

How to make a pumpkin spice latte (Hot or Iced) at home that tastes just as good as coffee shop versions at a fraction of the cost, with no dairy required! + sugar-free, decaf, & keto options!
Prep Time5 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Diet: Vegan
Servings: 2 cups
Calories: 59kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 2 cups of plant–based milk
  • 3 tablespoons of pumpkin puree, or more to taste
  • 1 to 3 tablespoons of brown sugar depending on your sweet tooth
  • 1 tablespoon of vanilla extract
  • 1 teaspoon pumpkin pie spice plus more for serving
  • 1/2 cup of hot coffee
  • Vegan whipped cream for garnish

Instructions

  • In a medium saucepan over medium heat, add milk, pumpkin puree, and brown sugar. Heat until hot and sugar is dissolved. Do not bring to a boil.
  • Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
  • Add the mixture to two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

Notes

Note: This is great served cold over ice, too!

Nutrition

Serving: 2g | Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 326mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 308mg | Iron: 0.2mg
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